I love onions! What I don't love is not really paying attention and grabbing an onion labeled Vidalia and making a salad only to find it was a yellow onion.
Mmmmmm. Burning. Lol
this post was submitted on 14 Aug 2024
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A lot of the flavor of onions is released when their cell membranes are broken, so the way you cut them does change the flavor. Some cuts like minced are better for sautéing, since it will infuse more with the oil.
Funny it's just like naming all the shapes of pasta and saying they're different dishes
I used to tell my parents that they don't dice salad vegetables enough and as a result it tastes really bad and they've always given me the "ur a weirdo about it" stare but it's true.
Diced Is better most of the time unless you know what you're doing, specially with vegetables
I like the powder flavor best.
Mmmm. On-yons.
I've never seen a man cut such a massive on-yon before that video.
No whole onion representation here? Sad 😞
No blooming ungyon either
Bloomin’* Obvious foreigner.
His name Is Tony Abbott for anyone out of the loop.
I know he is a cunt and not the good kind, but did he really eat an onion? Why?
And I'm eating them all
And I'm picking most of them out!
...unless I'm with a pretty girl.. and I have a chance... or I'm in literally any other kind of social setting where I might feel uncomfortable and uncool
That said, I finally had a chance to try White Castle this year and purposely ate a couple sliders the way they came. Not bad. Oniony as hell, but I kinda get it. They were so well cooked it was almost like a sauce
If you're with a pretty girl and trying to get with her, skip the onions entirely. No one wants onion breath while making out.
Also, you don’t want to be ripping ass all night if the evening concludes more… interactively than expected.
Speak for yourself
Fair enough!
I do love onions, they're a staple component of my diet honestly. But I do try to be cognizant of others when I have to meet with people face to face, it really lingers even after a good brushing.
Texture plays a huge part in taste, and different cuts have different textures.
It's not just that, but the number of cuts made also increases the amount of different compounds mixing after being separated by cell walls which causes them to form new compounds.
What about chewing?
Building on what Lally mentions, when cutting onions for food you're supposed to let them sit a whole so said reactions can occur. About 5m from what I've been old.
What if you're closer than five meters from what you've been old? /j
Chewing will cause them to mix as well, but there's less time for the compounds to catalyze and "mature" to change the flavor very much
But also onions release oils when the cell walls are cut so the more cut ones have a stronger flavor
just like pasta shapes